Rosy Meatballs
Get ready to elevate your weeknight dinner game with these irresistible Rosy Meatballs, a flavorful fusion of tender, juicy meatballs and a creamy tomato sauce. Made with a blend of ground beef and pork, these meatballs are perfectly seasoned with garlic, Italian herbs, and Parmesan cheese, then pan-seared to golden perfection. The magic happens in the skillet with a luscious sauce made from crushed tomatoes, heavy cream, and a hint of broth, giving it a rich, velvety texture and its signature rosy hue. Ready in just 50 minutes, this comforting dish serves four and pairs beautifully with pasta, rice, or a side of crusty bread for soaking up every last drop of sauce. Whether you're hosting a dinner party or craving a cozy family meal, Rosy Meatballs promise to be the centerpiece of your table!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumb
- 0.25 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper, ground
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup crushed tomatoes (canned)
- 0.5 cup heavy cream
- 0.25 cup chicken or vegetable broth
- 0.5 tsp sugar
- 2 tbsp fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Shape the meat mixture into 1-inch meatballs and place them on a clean plate or tray.
In a large skillet, heat the olive oil and butter over medium heat. Add the meatballs in batches and cook for 5-6 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, lower the heat and add the crushed tomatoes, heavy cream, chicken or vegetable broth, and sugar. Stir well to combine, scraping the bottom of the skillet to release any browned bits.
Bring the sauce to a gentle simmer, then return the meatballs to the skillet. Spoon some sauce over the meatballs to coat them.
Cover the skillet and let the meatballs cook in the sauce for 15-20 minutes, or until they are fully cooked through and the sauce is slightly thickened.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish the meatballs with chopped parsley and serve hot over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4512 mg | 196% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 515 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
